Saturday, November 8, 2008

country ribs with caramelized brussels sprouts... 5 hours



the goods:

1/2 cup ketchup
1/2 cup packed light-brown sugar
1/2 cup apple cider vinegar
1 tablespoon mustard powder
1/2 teaspoon cayenne pepper
3 pounds country-style pork ribs, separated into single ribs
1 pound brussels sprouts, trimmed of tough stalk end and halved lengthwise
2 tablespoons olive oil



In a slow cooker, whisk together ketchup, sugar, vinegar, mustard powder, cayenne, 1 teaspoon salt, and 1/2 teaspoon pepper. Add ribs to slow cooker, and toss with sauce. My ribs came boneless, but if yours have bones, arrange them bone side up in a single row. Cover; cook on high, 5 hours or on low, 9 hours.



About 1 hour before ribs are finished, throw some potatoes in the oven for baked potatoes (optional). 25 minutes before ribs are finished, combine sprouts and 1/2 cup water in a skillet; season with salt and pepper. Bring to a simmer over medium. Cover; cook until most of the water has evaporated and sprouts are crisp-tender, 5 to 8 minutes. Increase heat to medium-high; add oil to skillet. Continue to cook, uncovered, without stirring, until sprouts are golden brown on under side, 5 to 7 minutes.



Dish up!

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